Shelf  Life Prediction of Chocomix Instant Chocolate Beverage Powder Using Accelerated Shelf Life Testing (ASLT) based on Critical Moisture Content Approach

Rifa Nurhayati; Rosi Pratiwi; Baskara Katri Anandito; Ervika Rahayu Novita; Mukhammad Angwar

doi:10.14710/reaktor.18.2.63-70

DOI: https://doi.org/10.14710/reaktor.18.2.63-70

Shelf Life Prediction of Chocomix Instant Chocolate Beverage Powder Using Accelerated Shelf Life Testing (ASLT) based on Critical Moisture Content Approach

*Rifa Nurhayati - Research Unit for Natural Product Technology Indonesian Institute of Sciences, Jl. Jogja-Wonosari km 31,5 ds Gading, Playen, Gunungkidul, Yogyakarta 55861, Indonesia, Indonesia

Rosi Pratiwi - Department Food Science and Technology, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126, Indonesia

Baskara Katri Anandito - Department Food Science and Technology, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126, Indonesia

Ervika Rahayu Novita - Research Unit for Natural Product Technology Indonesian Institute of Sciences, Jl. Jogja-Wonosari km 31,5 ds Gading, Playen, Gunungkidul, Yogyakarta 55861, Indonesia

Mukhammad Angwar - Research Unit for Natural Product Technology Indonesian Institute of Sciences, Jl. Jogja-Wonosari km 31,5 ds Gading, Playen, Gunungkidul, Yogyakarta 55861, Indonesia

Received: 16 Jun 2017; Published: 23 Jun 2018.

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Abstract

Chocomix chocolate beverage powder is one of the increased value-added cocoa products by Griya Cokelat Nglanggeran. The aimed of this study to estimate the shelf life using Accelerated Shelf Life Testing (ASLT) based on critical moisture content. Results showed that critical moisture content of Chocomix was 4.01 % (db). Moisture sorption isotherm (MSI) curve of Chocomix at 28^oC was type II isothermic sigmoidal with 2 curves at the ranged of water activity between 0.24 and 0.68; and the equation was y = 86.584X³ – 91.893X² + 28.818X – 0.470. The calculation showed that estimated shelf life of Chocomix stored in 51.89 µm thick package at 28^oC was 16.4 months.

Keywords: chocolate powder, critical moisture content, moisture sorption isotherm, shelf life

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Keywords: chocolate powder, critical moisture content, moisture sorption isotherm, shelf life

Funding: Research Unit for Natural Product Technology Indonesian Institute of Sciences, Department Food Science and Technology Universitas Sebelas Maret, Bank Indonesia Yogyakarta

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Section: Research Article

Language : EN

In Volume 18 No. 2 June 2018

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